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Please be aware that this old REACH registration data factsheet is no longer maintained; it remains frozen as of 19th May 2023.

The new ECHA CHEM database has been released by ECHA, and it now contains all REACH registration data. There are more details on the transition of ECHA's published data to ECHA CHEM here.

Diss Factsheets

Physical & Chemical properties

Boiling point

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Administrative data

Link to relevant study record(s)

Reference
Endpoint:
boiling point
Type of information:
experimental study
Adequacy of study:
key study
Study period:
06 - 21 May 2003
Reliability:
1 (reliable without restriction)
Rationale for reliability incl. deficiencies:
guideline study
Qualifier:
according to guideline
Guideline:
OECD Guideline 103 (Boiling point/boiling range)
Deviations:
no
Remarks:
: There were no amendments to the study plan.
Qualifier:
according to guideline
Guideline:
EU Method A.2 (Boiling Temperature)
Deviations:
no
Remarks:
: There were no amendments to the study plan.
GLP compliance:
yes (incl. QA statement)
Remarks:
: Certificate from Swiss GLP Monitoring Authority.
Type of method:
differential scanning calorimetry
Specific details on test material used for the study:
- Batch n°: 00403487
- Analytical purity: > 98%
- Expiration date: 31 December 2003
- Storage condition: at room temperature
Key result
Boiling pt.:
> 400 °C
Atm. press.:
101.325 kPa
Remarks on result:
other: Test performed under ambient standard pressure. Heating rate 10 K/min. No boiling temperature could be detected under the conditions of the test.

No boiling temperature could be detected under the conditions of the test. In conclusion boilling teperature is > 400 deg C.

Conclusions:
No boiling temperature could be detected under the conditions of the test. In conclusion boilling teperature is > 400 deg C.

Description of key information

No boiling point could be determined for T002615 based on a GLP study according to the OECD guideline 103 and EU method A.2 (Klimisch 1, Tognucci, 2003).

Key value for chemical safety assessment

Additional information